Good morning everybody, I hope you are all well and enjoying this (very unusual) warmer winter this year (I had to remove my scarf yesterday because of the sun – yes really)! I’m back with my 5th bake of Christmas, and this one is a serious winter warmer for me: the cinnamon and ginger flavour compliment the apple perfectly and together they take you away to sitting in front of the fire on a cold winters night, perfect!
I’m still getting used to my bundt tin (this is only the second time I’ve used it) and honestly, I’m a bag of nerves when it comes to turning out the cake after baking just incase half of it decides to stay in the pan! It’s definitely worth it once you serve the cake to your wowed audience 🙂 I think the next challenge for me will be to try out an angel cake in mine, so watch this space…
Anyway, back to the bake at hand – this one is definitely a crowd pleaser and even had my clean-eating flatmate going back for thirds, so I hope you enjoy reading (and baking) this treat, and I look forward to hearing about your thoughts below! 🙂
Ingredients (Makes 12 Slices)
For the cake:
140g Butter, softened
350g Brown Sugar
145ml Semi-Skimmed Milk
½ Tsp Vanilla Essence
½ Tsp Apple Juice
½ Tsp Ground Cinnamon
½ Tsp Ground Nutmeg
½ Tsp Ground Ginger
¼ Tsp Ground Allspice
240g Self-Raising Flour
Pinch of Salt
Pinch of Bicarbonate of Soda
For the glaze:
60g Icing Sugar
25ml Apple Juice
2 Tsp Lemon Juice
– Preheat the oven to 170C/150C Fan/325F and grease a 23cm bundt pan with butter and flour.
Add the butter and brown sugar to a large mixing bowl and cream together until you have a light and fluffy mixture.
Add the eggs one at a time, mixing well after each addition and scraping any unmixed ingredients from the sides of the bowl as you go along.
Once all the eggs have been added, beat in the milk, vanilla essence and apple juice to the cake mixture until everything is well combined and smooth.
Sieve the spices, flour, salt and bicarbonate of soda into the mixing bowl and lightly fold the flour into the mixture until all the ingredients are well combined.
Pour the mixture into the prepared bundt pan and place in the centre of the oven. Bake for around 40 minutes, until the cake is golden brown and firm to the touch, and a skewer can be inserted into the cake and come out clean.
Whilst the cake is in the oven, prepare the apple glaze: mix 25ml apple juice with 2 tsp lemon juice and leave to one side. In a medium sized mixing bowl, sieve 60g icing sugar and add the apple & lemon juice mixture, one teaspoon at a time, until you have a runny mixture (you don’t want it too thick as this is a glaze, not icing).
Remove the cake from the oven and leave to cool for at least 5-10 minutes in the pan before turning out on to a wire rack and drizzling the glaze on top (doing this while the cake is warm means that some of the juices are soaked into the cake, mmm). You can either leave the cake to cool completely or (my favourite way) serve when warm with a scoop of vanilla ice cream – gorgeous!
Coming next: Christmas Cake – Part 2